Creamy Tuscan Ravioli Soup
A comforting and rich soup featuring tender ravioli, fresh spinach, and a creamy broth that warms the soul.
Equipment
- Large Pot
Ingredients
- 1 tablespoon Olive Oil
- 1 small Onion Finely chopped
- 2 cloves Garlic Minced
- 5 ounces Fresh Spinach Chopped
- 1 pint Heavy Cream
- 1 cup Chicken Broth
- 9 ounces Cheese Ravioli Fresh or frozen
- 1 teaspoon Parmesan Cheese Grated
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
- Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until soft and translucent.
- Add minced garlic and cook for an additional minute until fragrant.
- Add chopped spinach and stir until wilted, about 2-3 minutes.
- Pour in the heavy cream and chicken broth, stirring to combine. Bring to a gentle simmer.
- Add the cheese ravioli to the pot and cook according to package instructions, usually about 3-5 minutes for fresh ravioli.
- Stir in grated Parmesan cheese and season with salt and pepper to taste.
- Serve warm, garnished with additional Parmesan if desired.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.